Tea (meal)

A snack is a small meal between meals breakfast, lunch or dinner. In the German -speaking world, there are numerous different expressions for such a meal. These loud, depending on the region and time of day:

  • Snack
  • Gabelfrühstück
  • Imbs
  • Snack
  • Winzer plate
  • Marend / Marende
  • Neinerln
  • Under Food
  • Vespers
  • Mid-morning and mid-afternoon snack or
  • Second breakfast.

The components of a snack are regionally different, as will be explained in more detail in the respective paragraphs.

In German, the expression snack and the English word snack be used.

  • 2.1 snack
  • 2.2 Gabelfrühstück
  • 2.3 snack
  • 2.4 Marende
  • 3.1 Fofftein
  • 3.2 Imbs
  • 3.3 winemakers plate
  • 3.4 Pausenbrot
  • 3.5 Kindergarten Breakfast
  • 5.1 Tea time
  • 5.2 Ostfriesland

Alemannic -speaking countries ( Switzerland, Liechtenstein, Vorarlberg, Southern Germany )

Mid-morning snack

Mid-morning snack is in German Switzerland, Vorarlberg and in the Alemannic - speaking areas in southern Germany called the morning snack as well as the area occupied at this time break bread. The name is from the number nine ( in Alemannic: nüün ) inferred because the pause is usually made ​​nine clock. Similarly, the mid-afternoon snack of the four is derived. The term mid-morning snack will also be used if the pause is made ​​at a different time, for example until ten clock.

For mid-morning snack, only a small simple snack is usually eaten. For example, an apple, a sandwich or just a coffee with cream ( cream) and sugar, and tea. Typically in the German-speaking Switzerland is also the " Weggli and chocolate Stängeli ", a kind of sweet bread, in which a chocolate stem is pressed. Popular also croissants (also called croissants ). They are sometimes also breads, meats, cheeses eaten (often as a sandwich ). A contiguous with the mid-morning snack mid-morning snack is the custom -Lotto, a simple marketing tool of cafés, tea rooms, restaurants etc. in the German Switzerland: Guests receive with the order of her breakfast a number; this is later pulled from the host or hostess, then the lucky winner his breakfast does not have to pay.

In the Black Forest hearty dishes such as the Black Forest ham, smoked Black Forest blood sausage and rye bread be eaten for morning snack traditionally, which occasionally even kirsch or other fruit spirits are drunk.

The afternoon is the brother of Znünis afternoon snack, side dish by four clock.

Vespers

Vesper referred to in Switzerland the little supper ( dinner) in front of the barn ( milking and crap ). Before going to bed ( dinner) there were in Switzerland traditionally still an easily digestible muesli complet (also called bedtime snack ) with bread and butter and milk coffee.

In western Austria (Tyrol, Salzburg partly ) the abovementioned events corresponding to the term " Neinerln " (again, the number of " neini ", 9). The afternoon snacks in Tyrol carries the designation " Marend " (cf. Spanish " merienda " ), in Salzburg's Pinzgau "Under food" ( dialect for " in between meals ").

The word Vesper is also widespread in southern Germany. There is the verb to have an afternoon snack and an afternoon snack around; is meant the taking of any frequent small snacks.

Zwipf

In the Swiss army between Refreshments are unofficially referred to as Zwipf. Zwipf team receives during the breaks and is according to taste the chef mostly of tea or lemon water, cereal bars, Army Chocolate, Biscuit, trail mix or fruit.

Bairischer speaking countries ( Austria, Bavaria, South Tyrol)

Snack

The term bread time comes originally from the Bavarian language area. She was previously consumed by farmers, Almhirten, craftsmen and migrant people as a snack and is still popular today. A snack consists of a few slices of bread, usually spicy sourdough bread, cheeses and hearty sausages, brawn, smoked and / or ham. Gladly, it is served also the Obazdn, Kartoffelkas, radishes and Radi. This dish is typically served on a large wooden platter, and best is to a beer from the Keferloher, the traditional beer mug made ​​of stoneware taste.

In the Bavarian language area as well as in Franconia and Thuringia, parts not warm zubereitetete main meals are called ( lunch or dinner) as a snack.

After the Bavarian beer garden decree of 20 April 1999 to bring your own snacks may be consumed in beer gardens to the drinks.

Gabelfrühstück

The luncheon is a second breakfast consisting of hot or cold food. The word is a calque from French déjeuner à la fourchette. It is so named because it took up some snacks with a fork while standing. The poet Josef Weinheber sat luncheon in his poem The Phäake a monument: For luncheon I treat myself - a dish of meat, a Krügel beer, shifting from time to time a Gollasch a ... Jean -Paul Aron reported a Madame Hardy have in the Rue Lafitte operated in Paris in the 19th century, an initially insignificant pub was then but hit upon the lucrative idea in the morning from ten to twelve ready to hold a variety of dishes under a large glass dome, especially meat, which impales the head waiter on a large fork and then on a silver ( grill ) Stainless sets. "So the brunch is elevated from the baptism At Madame Hardy, the one the name, Fork Buffet ' is so very surprised and amused the device with the fishes of the waiter for the desired food. "

Snack

A snack ( also snack bread, from Slovenian južina for lunch or mala južina for snack ) in Austria is a small snack - similar to the bread time in Bavaria, the Vespers in Swabia ( Vespers ( liturgy) usually denotes an evening service ), the Marende in South Tyrol and the Swiss mid-morning snack. But also offer small meals at restaurants under this title. In Upper Austria and the western part of Lower Austria is " snack " is often used synonymously with " dinner " with a more cold dishes.

" Snack time " is the corresponding period, but can also - from region to region - be a time between about 9 and 15 clock.

The item carried in a school or work supplies is also called snack and is one of the half-order in a " Jausensackerl ". In eastern Austria instead of the term also snack buffet table is used in the morning.

The snack bar is a restaurant to stop. In the mountains it is sometimes called " snack shack ". Characteristic of the designation Mountain is a tourist restaurant, which is located in a tourist area or on a leading thereto frequently used pathways and is responsive to the needs of leisure services. You get there, among other things Brettljause - a strong bread meal in various hearty meat and sausages, as brawn, blood and liver sausage, bacon, smoked meat, snack sausage, ham and cold pork dishes ( = fried pork, possibly cured ( gesurt ) ) ( = horseradish ), mustard, cheese, pickles, lettuce, etc. Puszta served on a wooden plate with side dishes like horseradish. The Brettljause is also available as " bacon snack " - mostly supplemented by a " schnapps " or a Krügel ( ½ liter) of beer.

Marende

In the afternoon snack is the (South ) Tyrolean version of the snack. Typically, crispy patty- like Schuettelbrot, smoked ham ( " bacon " ), smoked sausage, pickles and red wine to be served. The term " Marende " derives from the medieval Latin term merenda for the afternoon snack. The morning snack is called nines or half lunch.

Other language areas in Germany

Fofftein

Derived from a number word is the North German name Fofftein for a mostly morning snack, but can also mean a consuming dead time. The Low German number " Fifteen " refers to the remedies provided by the former Working Time Regulations and the current Working Time Act 15 minutes lunch break.

Imbs

In Rheinhessen called the entrained into the vineyard supplies Imbs. The term comes as snack, etymologically imbizan from the Old High German - " entbeißen " or "eat" from. The Imbs was accordingly an uncomplicated rustic snack on the fist, which is usually around noon (Rhine Hessian dialect: the thinner = under midday ) between 11 and 13 clock or was taken in the evening after the vintage. The Imbs is taken mostly on the floor crouching on upturned wine crates or on the overturned reading bucket and consists of homemade sausage ( liverwurst, blood sausage, brawn ), potatoes ( Gequellte, spring men) with Soft Käs and Weck, Worscht un Woi, on a lying on the ground tablecloth are spread.

Winzer plate

The winemakers plate is used in all German wine regions of the Mosel to Saxony and is characterized by regional cheese specialties (often with red cultures ) as Limburger, wine cheese, Hand cheese, Spundekäs, Odenwald breakfast cheese, Muenster or Romadur from. These spicy bread, butter, pickles and often lard are served. A special variant of vineyards Pfalz, Rheinhessen, Hesse Mountain Road and Rheingau is Weck, Worscht un Woi, a traditional snack in the harvest.

Break bread

The lunchbox is a prepared snack usually made of a sandwich with optionally other snacks that especially students or working end packed to school / take to work, to take it in a break between meals to him.

Kindergarten Breakfast

The kindergarten breakfast is a special form of the Second breakfast in kindergarten ( for some children and the only one) that has a firm place in the context of the pedagogical concept of a day care center. There are shared breakfast and the sliding breakfast (or regional: sliding snack, snack, snack, etc. ) The advantage of the common breakfast to experience community and can include fixed rituals for orientation of children is offset by the disadvantage that the must be ended abruptly free play in the opinion of critics. Conversely, befriended children can have breakfast joint even with a sliding breakfast and it is targeted individual intervention of specialists in small groups possible, also parallel to guided services for individuals or small groups. In some institutions, both forms are combined by the other sliding Breakfast is supplemented by a weekly meal together. Furthermore, special approaches, including a Healthy Breakfast ( wholesome or organic) or in the group jointly prepared meal can be combined as a common meal with the sliding concept. The question of which form of breakfast is practiced in kindergarten, is partially dependent on a particular educational policy debate, on the other hand by the need for discussion of the parents and of the pedagogical implementation of the technical staff. While up in the 80s dominated the fixed breakfast, the sliding Breakfast is an individual form, which is often since been implemented mainly in the context of a gruppenübergeifenden open concept.

Coffee

Coffee and cake or coffee drinking is a traditional meal between lunch and dinner in Germany and other countries (eg Austria, Finland, Luxembourg ), but not in Switzerland.

Today, this meal is because of frequent work and lack of time often reserved for the Sunday event with carefully laid table (coffee table with coffee and cake ) and guests (coffee gossip). In Germany, cake, pie and / or pastries is served Sunday coffee usually.

Taking a Break

Tea time

Tea time, to German " tea time " or " Break " is a tradition in the UK and Ireland. It is generally consumed in the British Isles almost round the clock tea.

A tea break is usually a casual affair, which usually consists of a cup of tea ( brewed from a tea bag black tea with milk and sugar) and biscuits, scones, sandwiches, chocolate bars or the like; the gereichte tea can therefore be combined with both sweet as well with savory pastries.

In addition, can be taken on special occasions, a formal afternoon tea (such as a cream tea ). The popular, inter alia, in the German language expression of the five o'clock tea ( "five- clock tea" ) is, however, unknown in the Anglo- Saxon world.

Ostfriesland

In East Friesland is usually drunk between three and four clock the black tart strong Ostfriesentee at eleven clock in the morning ( " Elführtje " ) and in the afternoon. The tea is poured into candy (so-called " Kluntjes " ) into the cup, then a teaspoon full of cream is added. Here, the tea is not stirred, so that it initially tastes tart and sweet towards the end. Often, the afternoon tea is used as an opportunity to receive visitors.

Great Britain

In the UK, the Ploughman's Plate / Ploughman 's Lunch ( plowman meal) a cold, savory snack in rural pubs, popular with hikers. The classic Ploughman 's Lunch includes local cheeses ( Stilton, Wensleydale, Cheddar ), sausage, ham or roast beef, boiled or pickled eggs, pickles (pickled ( Perl ) onions or relish or chutney ), raw apple, and bread and butter. An optional component is meat or vegetable pie ( Pasty ).

Curiosities

  • The radio presenter and lyricist Fred Rauch wrote in the 1960s, a lyric for the 3 funny Moosacher entitled Machma snack! Bread time is the best time. The song, also known as a sandwich Polka, reached some local popularity and is still often associated in addition to the more well-known work Schützenliesel by Fred Rauch in beer tents at festivals hearing.

Pictures of Tea (meal)

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